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Cabbage Casserole

1 Large head cabbage; shredded
1 Onion; chopped
6 tb Margarine; divided
1 cn Cream of mushroom soup; undiluted
8 oz Processed American cheese; cubed
Salt and pepper; to taste
1/4 c Dry bread crumbs


Cook cabbage in boiling salted water until tender. Drain well. In a large skillet, sauté onion in 5 T. butter until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2 qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 F. for 20-30 minutes. or until heated through.


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